How to Open a Cafe #2

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In this episode we continue our journey of starting a cafe. We are going to talk about your baristas and how can you make them feel that they are part of the company.

Next we are going to talk about the soft opening which can help you with testing your cafe concept, logistics, efficiency, quality control and even start to spread the word that your coffee is ready to open.

When does the coffee turn profitable? Devorah will tell you what to expect and how fast did their cafes turn profitable.

Would you drop a cafe which will butcher the quality of your coffee?
We share our views on this, it is only fair that you share yours. You can do so for example in our Facebook group.

How can you score a VIP wholesale account like French Laundy ?(runs under famous Chef Thomas Keller)

Finally – Super automatic espresso machines, shall you use them?

“… oh… what? what?”

I know what you think, but you do want to listen to this Devorah has amazing take on this.

2 COMMENTS

These were such a helpful duo of podcasts. Thank you so much for sharing these insights, Devorah, and to Valerian for an excellent podcast. You two represent so much of what is special about this amazing industry.

Coffee is me is exploring the possibilities and opportunities of the coffee business. Coffee roasters, baristas, cafe owners, coffee equipment designers, coffee farmers and importers explore the possibilities of making a livelihood while working with coffee.
We hope to inspire future generations of coffee entrepreneurs.